Coffee, What's In Your Cup?
- Lifestyles
- Special Interest
Author: Aramco ExPats Staff
Released 28 January 2004
Cup of Coffee
Photograph by Aramco ExPats
Earthy, chocolaty, spicy, bright, just a handful of descriptions used to impart the experience of the palette when tasting coffee. Whether from Indonesia, Africa, Central or South America -- the four major coffee growing regions -- for many of us coffee has found its place in our homes and in our daily rituals. It may get us out of bed in the morning. It may prepare us for the first task of the day. It may pull us through the afternoon lull. Simply the aroma adds enthusiasm to an otherwise ordinary day, warming us in a familiar, indulgent comfort.
The flavor of coffee beans like wine grapes is affected by several factors. The four primary factors are species, country of origin, processing method and roasting philosophy.
Commercial coffee beans are harvested from two species of coffee trees, Robusta or Arabica. Robusta beans are harvested from hardy trees which mature more quickly than Arabica. Arabica beans are harvested from a more delicate tree that grows at a higher elevation, typically above 3,000 feet, and can be subject to frost and disease. Arabica trees have a longer growing season in which the beans take longer to mature than their hardier Robusta cousin. It is this longer growing season that results in a more flavorful, complex bean.
Ecuador
The second factor contributing to a coffee beans flavor is its country of origin, and more specifically, the soil in which it is grown. Coffees from Central and South America tend to exhibit more lively, crisp and bright attributes with fruity and complex tones, while African coffees tend to be more deep, winey and smooth. Indonesian coffees are earthy and full bodied, with low acidity. Understandably, coffees from Central and South America are often preferred as breakfast coffees as the bright and lively flavors wake up your mouth. African and Indonesian coffees, lower in acidity, may be preferred later in the day and are paired perfectly with rich and creamy dessert; preferably chocolate! But these are simply suggestions.
The third factor that influences the flavor of coffee is the means in which it is processed. Coffee beans grow within a pulpy fruit called a cherry. Coffee cherries are picked when fully ripe and are a deep cherry red. Hand picking is the ideal method for picking coffee cherries because, unlike machines, the human eye is selective, picking only the cherries that are fully ripened. Let there be no mistake, harvesting coffee is a labor intensive business.
After the cherries are picked, they are hand sorted into grades, separating the premium cherries from the less desirable cherries. Coffee farmers rely on two methods to remove the cherry pulp from the green coffee bean. The wet, or washed, method is a process in which the cherries are soaked to loosen the pulp from the bean. The dry method is a process in which the ripened cherries are spread out on a patio and raked over several weeks while drying in the sun. They then too are put through a hulling machine to remove the pulp resulting in a dry, cracked, yellowish brown bean. Processed “green beans” as they are called are packaged in traditional burlap bags, identified by lot numbers, then selected and shipped to Master Roasters around the world.
Roasted Coffee Beans
For every lot of green beans purchased, there is an ideal roast along a spectrum ranging from light to dark. There have been many names attributed to points on this spectrum such as Cinnamon Roast, Full City Roast, Italian Roast and French Roast. Regardless, the spectrum runs from a mild, light roast, to a deeply intense, dark roast. Depending on the Roast Masters roasting philosophy and desired flavor profile, a careful decision will be made to roast the beans at just the right temperature for the appropriate amount of time.
A dark or light roast, or a combination of both, can add a level of complexity to the flavor of coffee. The objective is to use the perfect roast to bring out the unique flavor characteristics of each individual bean. Coffee drinkers around the world, whether they realize it or not, have grown accustom to the flavor produced by the roast of their favorite coffees.
The next time you take a sip of coffee, pause for a moment. Are you enjoying Robusta or Arabica beans, or a combination of both? Do you know what major coffee growing region’s soil nurtured this bean, and do hints of it still remain in the flavor? How was the cherry pulp removed from the bean; was it soaked in water or laid to dry in the hot sun? What roast was used to maximize the unique flavor characteristics? Finally, if all this pondering seems too much, simply enjoy with an appreciation of all the care and consideration that went into your cup.